A Malaga steakhouse menu that prints 95 beside a rib steak is quoting the kilo, not the plate. At Asador Iñaki, that is the price of Rubia Gallega beef, so a 1.3-kilo chuletón comes to 123.50 euros. Verum prices by 100 grams, from 8 to 9.50 euros, and Casa Tuti asks 70 euros a kilo.
How much is steak in Malaga? Large sharing steaks are sold by weight: 70 euros a kilo at Casa Tuti and 85 to 155 at Asador Iñaki, so a 1.3-kilo rib steak costs 91 to 201.50 euros. For a fixed price, Angus Muelle Uno lists a 300-gram sirloin at 26 euros and a 1.2-kilo côte de boeuf at 82.
A chuletón is a thick bone-in rib steak that Malaga’s grill houses, or asadores, sell by weight for sharing. Ovidio and La Cabrera in the old town, Angus on the Muelle Uno waterfront and Asador Iñaki in Jardín de la Abadía, about 1.8 kilometres southwest, all serve straight through from 1pm.
How per-kilo pricing works
The menu gives a rate and the waiter weighs the piece. What gets weighed varies: Verum’s menu says its chuletones keep “only the main bone”, with the spine and side bones removed “before weighing”, so more of what you pay for is meat. Asador Ovidio, Calle Bolsa 3, charges 75 to 110 euros a kilo.
Three questions to ask before you order a chuletón:
- How much does this piece weigh? The bill is the weight times the rate.
- Is the bone in? Verum trims the spine bone before weighing; elsewhere, ask.
- What is the price? La Cabrera lists its chuletón, T-bone, wagyu and tomahawk at market price, with no figure on the menu.
Ordering the cooking point
Spanish menus use their own scale. Verum prints six points with the core temperature, and recommends punto menos for several cuts “so it does not turn tough”:
Angus Muelle Uno uses the English scale on its menu, from blue to well done, so ordering in English works there.
Fixed-price steaks, and what is added to the bill
Angus Muelle Uno, local 55 on the Muelle Uno, prices every cut by fixed weight with VAT included: a 300-gram sirloin at 26 euros, a 300-gram rib eye at 31, a 1.2-kilo côte de boeuf at 82 and a 1.3-kilo tomahawk at 85, with the first side included. Asador Iñaki also sells a 570-gram chuletón as a single piece for 33 euros.
| Grill house | How it charges | Example from the menu | Kitchen |
|---|---|---|---|
| Casa Tuti, Carranque | per kilo | retinto rib steak, 70 euros a kilo | Tue to Sat, per directories |
| Verum, Cerrado de Calderón | per 100 grams, spine removed | Charolais, 9 euros per 100 grams | 1pm to midnight; confirm Tue and Wed |
| Asador Iñaki, Jardín de la Abadía | per kilo or single piece | 570-gram chuletón, 33 euros | 1pm to 11pm |
| Angus Muelle Uno | fixed weight, VAT included | 1.2-kilo côte de boeuf, 82 euros | 1pm to midnight |
| La Cabrera, old town | per piece, chuletón at market price | 400-gram bife de chorizo, 42 euros | 1pm to 11pm |
| El Farolito, old town | per piece with a side | 250-gram vacío, 17 euros | dinner only Mon to Wed, per directories |
Argentine cuts in the old town
Three grill houses in the old town work in Argentine cuts rather than Spanish ones. La Cabrera, Calle Bolsa 9, charges 42 to 60 euros for bife de chorizo, a sirloin strip, and 46 to 62 for ojo de bife, a rib eye.
For a quicker meal, Gottan Grill’s thick burgers cost 12.95 to 15.95 euros with fries, covered in burgers in Málaga.
Pampa Grill, Calle Sánchez Pastor 10, serves a 300-gram ojo de bife at 33 euros. El Farolito, Calle Beatas 14, does a 250-gram vacío, flank, with a side at 17 euros and a grill platter for 2 at 40.
Several places add a per-head charge: 2.20 euros at Verum, 2.50 at La Cabrera, 2.30 for appetiser and bread at Asador Iñaki, and 1.50 for bread, butter and chimichurri at Angus. Sides are extra at Ovidio, from 3.50 to 8 euros. On tipping, La Cabrera’s menu says the tip “is not compulsory and is not included in the bill”.
When the grills are open
Spanish dinner rarely starts before 9pm, but the old-town grills do not close in the afternoon.
Ovidio and Angus serve from 1pm to midnight every day, La Cabrera and Asador Iñaki from 1pm to 11pm, Iñaki until 11.30pm on Friday and Saturday. Verum opens 1pm to midnight, with Tuesday and Wednesday missing from its website: confirm when you book. Meal times are explained in Malaga meal times, and a pre-dinner drink nearby in vermouth in Málaga.
Where the steak houses are
From the airport, the C1 train takes 12 minutes to Málaga Centro-Alameda for 1.80 euros. Verum is about 3.5 kilometres east of the centre in Cerrado de Calderón, and Casa Tuti about 2.5 west in Carranque.
On Google, Verum rates 4.5 from about 3,540 reviews and Pampa Grill 4.6 from about 4,170. Verum also roasts Malaga kid goat, explained in Malaga milk-fed kid goat; for a quieter dinner for two, see romantic restaurants in Málaga, and for the wider food map, where to eat in Malaga.
Steak questions from visitors
Why is steak priced per kilo in Spain?
Because large sharing cuts such as the chuletón, a bone-in rib steak, are weighed before cooking and charged by weight. In Malaga, Casa Tuti asks 70 euros a kilo and Asador Iñaki 85 to 155, so ask how much the piece weighs before ordering.
How do you order steak medium rare in Spanish?
Ask for punto menos. Verum’s menu describes it as seared outside with half the inside still red, at 55 to 65 degrees Celsius, and recommends it for several cuts so they do not turn tough. Poco hecho is rarer, at 52 to 55 degrees.
Where can I get a fixed-price steak in Malaga?
At Angus Muelle Uno, whose menu lists a 300-gram sirloin at 26 euros, a 300-gram rib eye at 31 and a 1.2-kilo côte de boeuf at 82, VAT and the first side included. In the old town, El Farolito serves a 250-gram flank steak with a side for 17 euros.
Do you tip at steak restaurants in Malaga?
La Cabrera, on Calle Bolsa, states on its menu that the tip is not compulsory and not included in the bill. What several places do add is a cover charge: 2.20 euros a head at Verum and 2.50 at La Cabrera.
Ask the weight before you order the chuletón; the bill follows from it.